3 Ingredient Cheesy Pesto Twists

My kids at the moment are constantly after food. The minute they walk through the door after school they're foraging in the fridge looking for something that takes their fancy, but strangely enough that something never seems to be fruit. Not unless I've peeled and chopped it and put it in a bowl for them.  If there's not a freshly baked offering on the side they then turn to the biscuit tin, which is usually empty.

Earlier in the week I remembered I had some pesto in the fridge, leftover from a pasta dish one night, and not being one that likes throwing food away I decided to put it to good use. I usually keep a roll or two of puff pastry in the fridge or freezer ready to make into something tasty, so thought I would combine the two and make a snack ready for when the kids came in from school.

This simple recipe requires only 3 ingredients, and makes use of that half a jar of pesto, along with hard cheese and a sheet of puff pastry - I go for the ready rolled as it makes life so much simpler!

I USE MY MICROPLANE GRATER FOR EASY GRATING OF HARD CHEESE

These twists are a great accompaniment to a pasta dish, for the kids to snack on after school, or to enjoy with a glass of wine at the weekend.

3 Ingredient Cheesy Pesto Twists recipe by Helen Jessup on Scribd

Kale & Mint Risotto

I made a large batch of Kale pesto which was great with pasta and added a lovely flavour to our chops. It's really versatile and great to have in the fridge to make simple and quick family meals, and I used it again in a Risotto. I tend to use Basmati rice as I like the flavour as well as it having a lower GI (Glycemic Index) than risotto or short grain rice, which is important now that the husband is diabetic.

Kale & Mint Risotto

1 red onion, chopped
1 tbsp Olive oil
250g Basmati rice
4tbsp Kale & Mint Pesto
1 Can of Chickpeas, drained
1 Litre of vegetable stock
200g Cooked chicken breast
100g Frozen Peas
100g Grana Padano, grated
Handful of fresh mint, chopped

• Heat the oil in a pan over a medium heat
• Add the onion and sweat for 3 minutes
• Stir in the rice and pesto and some of the stock
• Place the lid on and simmer gently
• Add the chickpeas, and more liquid as the rice begins to absorb it until it has all been added and the rice is tender
• Stir in the cooked chicken and frozen peas and heat through
• Stir in the fresh mint and Grana Padano just before serving

Kale & Mint Pesto

In a recent edition of Good Food magazine I spotted a recipe for Kale pesto. It looked so fresh & tasty that I wanted to give it a go. Pine nuts are so expensive so I substituted them for walnuts, and also added some extra ingredients of my own. 

Kale & Mint Pesto

200g Kale
2 Garlic Cloves
Juice of 1 lemon & 1 lime
Fistful of fresh Mint
250ml Extra Virgin olive oil
100g Walnuts
100g Frozen peas
100g Grana Padano cheese, grated

• Whizz all the ingredients together in a blender or food processor - you may have to do it in batches

It makes quite a large quantity but can be stored for a few days in the fridge, ready to have tasty pasta in a hurry. I stirred it into spaghetti and added some extra peas & Grana Padano and some crispy bacon pieces on the top

I also used it to flavour chops